Save My sister called one Tuesday night asking if I could throw together something that felt special but didn't require a trip to three different stores. I had leftover pesto in the fridge, a block of cheddar, and chicken thawing on the counter. What started as a mashup dinner became the kind of dish we now argue over who gets the corner piece with the crispiest topping. It's creamy, herby, golden, and somehow both cozy and a little fancy.
The first time I baked this for a potluck, I watched three people go back for seconds before the main table was even cleared. One friend asked if I'd catered it. I didn't have the heart to tell her it all came together in under an hour, most of which was just waiting for the oven. Now it's my go to whenever I need to feed a crowd without losing my mind in the kitchen.
Ingredients
- Elbow macaroni or short pasta: Use any short shape you like, but don't overcook it since it finishes baking in the oven and you want it to hold its shape.
- Boneless, skinless chicken breasts: Butterflying them first helps them cook faster and soak up more pesto flavor in the marinade.
- Basil pesto: Store bought works great here, but if you have homemade, even better since you control the salt and oil.
- Olive oil: Just a tablespoon to help the pesto coat the chicken evenly and keep it from sticking to the pan.
- Unsalted butter: You need it for both the roux and the topping, so make sure you have enough on hand before you start.
- All purpose flour: This thickens the cheese sauce into that luscious, spoonable consistency that clings to every piece of pasta.
- Whole milk, warmed: Warming it first prevents lumps and helps the sauce come together faster without breaking.
- Heavy cream: Adds richness and body to the sauce so it stays silky even after baking.
- Sharp cheddar cheese: The backbone of the sauce, sharp cheddar gives you that tangy, bold flavor that doesn't disappear under all the other ingredients.
- Mozzarella cheese: Melts beautifully and adds stretch and creaminess without overpowering the other cheeses.
- Parmesan cheese: Use freshly grated if you can, it melts smoother and tastes way better than the shelf stable stuff.
- Garlic powder and ground nutmeg: Just a pinch of each deepens the flavor in a way that feels subtle but makes all the difference.
- Panko breadcrumbs: They crisp up better than regular breadcrumbs and give you that satisfying crunch on top.
- Melted butter for topping: Helps the panko turn golden and keeps the pesto from drying out in the oven.
Instructions
- Prep the oven and dish:
- Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or nonstick spray. Getting this ready first means you won't be scrambling later when everything's mixed and ready to go.
- Cook the pasta:
- Boil the pasta in salted water until it's about 2 minutes shy of al dente, then drain it well. It'll finish cooking in the oven, so underdoing it now prevents mushy mac and cheese.
- Marinate the chicken:
- While the pasta cooks, butterfly your chicken breasts and cut them into bite sized pieces, then toss with pesto, olive oil, salt, and pepper. Let it sit for 10 minutes so the flavors really soak in.
- Sear the chicken:
- Heat a large skillet over medium high and cook the chicken until just done, about 5 to 6 minutes. Don't overcook it now since it'll bake again later.
- Make the roux:
- Melt butter in a saucepan over medium heat, whisk in the flour, and cook for about a minute until it smells nutty and turns pale gold. This step cooks out the raw flour taste and sets up your sauce base.
- Build the cheese sauce:
- Slowly whisk in the warmed milk and cream, stirring constantly until the mixture thickens, about 3 to 4 minutes. Lower the heat and stir in all three cheeses, garlic powder, nutmeg, salt, and pepper until smooth.
- Combine everything:
- In a big bowl, gently mix the cooked pasta, cheese sauce, and pesto chicken until every piece is coated. Be gentle so you don't break up the chicken or smash the pasta.
- Assemble the casserole:
- Pour the whole mixture into your prepared baking dish and spread it out evenly. The more even it is, the more evenly it'll bake.
- Prepare the topping:
- In a small bowl, mix panko, melted butter, parmesan, and a little pesto until the crumbs are evenly coated. Sprinkle this over the top of the casserole in an even layer.
- Bake and rest:
- Bake for 20 to 25 minutes until the topping is golden brown and the edges are bubbling. Let it rest for 5 to 10 minutes before serving so the sauce thickens up and doesn't run everywhere when you scoop it.
Save There was this one night when my brother in law, who claims he doesn't like anything green, went back for thirds without realizing the whole dish was loaded with pesto. When I told him later, he just shrugged and said sometimes flavor wins. That's when I knew this recipe was a keeper, it sneaks vegetables past the picky eaters and makes everyone happy.
Make Ahead Magic
You can assemble the entire casserole up to a day ahead, cover it tightly, and keep it in the fridge until you're ready to bake. Just add an extra 5 to 10 minutes to the baking time if you're putting it in cold. I've done this for holiday dinners and weeknight sanity saves alike, and it works perfectly every time. The flavors even meld together a little more, which is never a bad thing.
Swap and Substitute
If you're short on time, rotisserie chicken is your best friend here, just shred it and toss with pesto before folding it into the sauce. You can also play with the cheeses, smoked gouda or fontina add a different kind of creaminess that's really lovely. I've even used sun dried tomato pesto when I didn't have basil on hand, and it was just as good in a totally different way. Don't be afraid to make it your own.
Serving and Pairing
This casserole is rich and filling, so I like to serve it with something crisp and bright to balance it out. A simple arugula salad with lemon vinaigrette or roasted green beans works beautifully. If you're pouring wine, a chilled Sauvignon Blanc or a light Pinot Grigio cuts through the creaminess without competing with the pesto.
- Let it rest before serving so the sauce sets and you get clean, beautiful portions.
- Reheat leftovers covered in the oven at 180°C for about 15 minutes to keep them creamy.
- If the topping isn't as crispy as you'd like, pop it under the broiler for the last 2 minutes.
Save This is the kind of dish that makes your kitchen smell like an Italian grandmother's been cooking all day, even if you've only been at it for an hour. It's comfort, it's weeknight ease, and it's always gone before you remember to save yourself a second helping.
Recipe FAQs
- → Can I use store-bought rotisserie chicken instead?
Yes, rotisserie chicken works perfectly and saves time. Simply shred about 400g of chicken and toss it with the pesto before mixing with the pasta and cheese sauce.
- → What pasta shapes work best for this casserole?
Elbow macaroni is traditional, but penne, rigatoni, or fusilli also work well. Choose short shapes that hold the creamy sauce in their grooves and crevices.
- → Can I prepare this ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. Add the breadcrumb topping just before baking and increase bake time by 5-10 minutes if baking from cold.
- → How do I prevent the cheese sauce from becoming grainy?
Use low to medium heat when melting the cheese, and make sure to add cheese after removing from direct heat or on very low temperature. Shred cheese yourself rather than using pre-shredded varieties which contain anti-caking agents.
- → What can I substitute for heavy cream?
You can use additional whole milk or half-and-half, though the sauce will be slightly less rich. For best results, increase the butter by 1 tablespoon to maintain creaminess.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of milk, or warm the entire dish covered with foil at 180°C (350°F) for 15-20 minutes.